Whole with Beth

1. in a large bowl, mix together oat flour, protein powder, baking powder, and salt.
2. add cold butter and use a fork to cut it into the dry ingredients until the mixture resembles pea-sized crumbs.
3. mix in maple syrup, greek yogurt, and vanilla extract until just combined. fold in blueberries.
4. refrigerate the dough for at least 20 minutes. meanwhile, preheat the oven to 400°F.
5. work the dough into a ball and transfer to a lined baking sheet. press the dough into a 1-inch thick disc and cut into 6-8 triangles.
6. bake the scones for 13-15 minutes until the tops are lightly browned.
7. once out of the oven, sprinkle with sanding sugar if desired. let cool completely and enjoy!